Seared: The Ultimate Guide to Barbecuing Meat

Stuffed rolled bavette, tomatoes and balsamic

Stuffed rolled bavette, tomatoes and balsamic

Stuffed rolled bavette, tomatoes and balsamic excerpted from Seared: The Ultimate Guide to Barbecuing Meat by Genevieve Taylor. Photography by Jason Ingram.

Seared: The Ultimate Guide to Barbecuing Meat by Genevieve Taylor

Seared is a one-stop-shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works.

Divided into two sections – BEAST and BIRD – and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking.

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